Stuffed Dates with Gorgonzola
These elegant Stuffed Dates with Gorgonzola are salty, sweet and spicy all in one! They pair well with most cocktails, wines and champagne.
Ingredients
- 14-16 large dates such as Medjool, pitted
- 4 ounces light cream cheese, room temperature
- 3 tbsp. Gorgonzola cheese, room temperature
- 14-16 large pecans
- 1 tsp. blackstrap molasses tips & tricks
- 1 tsp. balsamic syrup Footnote
- cayenne pepper, lightly sprinkled, for garnish
Directions
- Using a sharp knife, cut a slit lengthwise down the center of each date, but not all the way through, open and set aside.
- In a small bowl, combine cream cheese and Gorgonzola.
- Fill each date with about ½ tsp. of the cheese mixture. Smooth out the top and place 1 pecan on each date. Transfer the dates to a serving tray.
- In a small bowl, combine balsamic syrup and molasses.
- Drizzle the molasses mixture over the dates and then lightly sprinkle with cayenne pepper.
- If not serving right away, skip the drizzle and cover with plastic wrap; refrigerate until needed. Bring them to room temperature and drizzle with molasses mixture before serving.
Notes
Footnote: You can find balsamic syrup at any specialty store.